Sausage Ricotta Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sausage and ricotta tossed with pasta, spinach, peas, and lemon juice. Creamy and herbaceous with a light touch. A quick weeknight pasta that's satisfying and full of ricotta lovers' dreams.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 12 oz uncooked pasta (I used orecchiette (use whole wheat pasta if following the WW Purple plan))
- 1 ½ lbs uncooked hot Italian poultry sausage
- 2 garlic cloves (minced)
- 4 cups chopped fresh spinach leaves
- 1 cup frozen peas
- 2 tablespoons chopped basil
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon black pepper
- 3 tablespoons lemon juice
- 1 cup fat free ricotta cheese
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 461mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 199mg
- Calcium
- 143mg
- Iron
- 0.70mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 461MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.